Lamb Polenta “Lasagne”-Pick up ground lamb at the Weare winter market or at the farm!

April 23rd, 2014

end view of the Lamb Polenta “Lasagne”

*Please note: Sorry for the inconvenience but we will not be at the Contoocook market 4/26 & 5/3-But I will be at The Weare Winter Market 4/25 & 5/2 or you can arrange to pick up at the farm- I will have eggs with me on 4/25 & 5/2 at the Weare Market!

We have  lean ground lamb and if you are looking for a rich tasting and filling main dish you need to try Lamb Polenta “lasagne”. This recipe is a great chance to use the stew tomatoes you put up on the shelf or in the freezer last fall. The recipe says not to use lean lamb,but I found that it tasted great,I just didn’t drain the cooked lamb before I added the tomatoes. I don’t use ready-made polenta ,but make it fresh the day before(or earlier in the day I plan to use it) and put it in a 13x9x2 pan ,which is larger than the pan I plan to use for the “lasagne”.  By using a larger pan to make the polenta, it guarantees that you will be able to overlap the layers in a smaller pan.

added some Mexican cheese ,since the Mozzarella was a bit skimpy.

added some Mexican cheese ,since the Mozzarella was a bit skimpy.


1 cup instant polenta, 3-3 1/2 cups (a mix of) stock or water & Milk+ 1/2 tsp red pepper flakes (optional but adds zip to the polenta), 1/2 c  grated Parmesan, 1/2 tsp salt(optional,especially if you are using stock)

Bring the liquid to a boil , slowly stir in polenta , whisk constantly for 2-6minutes till the polenta pulls away from the sides of the pan. Take off heat and add cheese, mix and pour into greased pan -cover with plastic wrap or greased parchment paper pressed lightly against the surface of the hot polenta,chill 3-4 hrs.

When you are ready to make the “lasagne” take the polenta  out of the fridge and release the polenta from the pan and cut it through the middle like you would with a cake  to put in filling. Then cut it into equal squares/rectangle to place in your pan and follow the directions in the Epicurious recipe for assembling the “lasagne”.  ENJOY!





The Chicks are Here!!!!!!!!!!! We will have lamb and eggs at the Weare Winter Market!!

April 21st, 2014
chick Pictures from 2 yrs ago

chick Pictures from 2 yrs ago

*Please note: Sorry for the inconvenience but we will not be at the Contoocook market 4/26 & 5/3-But I will be at The Weare Winter Market 4/25 & 5/2 or you can arrange to pick up at the farm- I will have eggs with me on 4/25 & 5/2 at the Weare Market!

The Meat chicks are here and soon the egg layer chicks will arrive! The picture on the left is from 2 yrs ago when we had a very early warm spring and we could start the chicks in an outdoor pen. This year we need to start them in the hen house on the north side of the house.
Due to the predation problem ( aerial  and weasel type predators) we have to raise the chicks in the hen house. But once they get bigger we can let them out onto the grass in an enclosure and close them back in the hen house at night to keep them safe.

The lambs are growing in leaps and bounds! But the fields are greening very slow due to the latest cold snap. With the nice weather(some of the time) all the animals  are getting restless to get out in the fields and are trying to escape through any opening possible. We have the electric fencing up and  running but only in a limited area. Once the ground dries out a bit we will start stringing up permanent wire fencing. I am hoping to get more fencing up before the tick population takes off.

The Chicks will arrive soon!* Please read note below

April 6th, 2014

*Please note: We will not be at the Contoocook market 4/26 & 5/3-But I will be at The Weare Winter Market 4/25 & 5/2 or you can arrange to pick up at the farm-Sorry for the inconvenience!

Yes, Spring has finally come, even though there is still snow on the ground! It is time to order chicks, we will order meat bird chicks and The Chicks are due soon!25 layer chicks! The lambs are getting big and all the animals are hoping it won’t be long till they get out in the fields. They expressed their desire  to get out in the fields on Friday afternoon when they pushed open an untied gate . Luckily they are easy to move , I came out of the house and said ” what are you guys doing?” , their answer was to run back through the gate they had pushed open. We still have too much snow in the fields to activate our electric fence and it is too early to work on setting posts and running solid wire fence. Mud season will be here soon enough and after the ground settles down we can get the animals back out in their fields.

We are done Lambing! Time to get the Creep(a place for lambs where adults can’t go) up and running

March 9th, 2014

14 ewes delivered successfully and we have 15 lambs, 8 White lambs and 7 Black lambs. Weaned lambs will be ready for a New home by the last week in May.


This is Salsa(Katahdin/Icelandic X)with her ewe lamb Rhythm

Presenting part of our:  Ewe & lamb scrapbook!

This is Cilantro's ewe lamb Coriander

This is Cilantro’s ewe lamb Coriander

Cilantro is Coriander's Mother

Cilantro(katahdin/wooly X) is Coriander’s Mother

This is Marsh and her ram lamb Peatmoss

This is Marsh(Katahdin X) and her ram lamb Peat moss

Liberty and her ewe (

Liberty(wooly/Katahdin X) and her ewe lamb Bell

Snoopy and her ewe lamb Woodstock

Snoopy(katahdin/Dorper X) and her ewe lamb Woodstock






Cymbal and her ram lamb Snare

Cymbal and her ram lamb Snare

We had more than a foot of snow…………. Time to make Pork Ragout with polenta!

February 18th, 2014

It isn’t that cold,but working outside makes me hungry! I am using a recipe from the Williams-Sonoma  cookbook called ” Cooking At Home”(pg.293) and  I used pork Kabobs  from our freezer . I used White Balsamic vinegar  instead of Balsamic vinegar and didn’t add the dried tomatoes ,as I don’t have any. The recipe I am putting in this blog is from and it is the same recipe as in the Williams-Sonoma cookbook. For some reason Williams-Sonoma website does not like my web browser and complains , it makes it very difficult to give you the recipe directly from them. I made a marmalade cake and of course I didn’t follow the directions, but it looks good,we will see how it tastes…………. The recipe is from the New York times and made my Melissa Clark. I should have watched the video while I was making the cake, but I was too busy with the stew……….oh well, I’ll let you know how it turned out!

Update 2/18 :The cake was pretty good, maybe next time I can follow the directions!  The Pork Ragout was very tasty but I wouldn’t cut the pieces as small the next time and cook longer till it falls apart.

Looking outside our front window

Looking outside our front window

As I write, it is snowing again and we expect to get 6-8 inches. The difference between this storm and  the one last Thursday is  the heaviest snow  will fall over a 6-8 hr period(1pm-7pm) . I am still helping my former bottle baby with her lamb Snow. The lamb is getting some milk but not enough to make her fat. I really don’t want to bottle feed her,but we may still have to supplement her once or twice a day for a while.


February 14th, 2014
Car & truck are dug out ,but more snow is due Saturday evening!

Car & truck are dug out ,but more snow is due Saturday evening!

I am thankful that none of the ewes gave birth outside this year. Right now we have 3 ewe’s jugged(penned with their lambs) and still have possibly 7 ewes to give birth. One of my former bottle babies gave birth yesterday and she cleaned her baby but wasn’t quite sure why the lamb was crying and chasing her. I aided her in this endeavor of feeding the baby every 2 1/2 to 3 hours and pretty much sleep in my insulated overalls ,but I think the ewe has finally gotten it! Thank goodness,as I am really tired!

The WRF  lamb/baby pictures:

Snoop and her daughter Snow!

Snoop and her daughter Snow!

Peat moss( his mother is Marsh)

Peat moss( his mother is Marsh)

This is Riot and her mother is Mayhem

Riot ( her mother is Mayhem)

This is Woodstock, her mother is Snoopy

Woodstock ( her mother is Snoopy)

Lambing has begun! Only 10 ewes to go!

February 5th, 2014
Twin lambs from years past,but all  lambs are adorable!

Twin lambs from years past,but all lambs have this same look..somewhat curious and alert!

I have one bottle baby and I am feeding her to supplement the mother’s milk. The ewe lamb is named Ivory(she is black with white blotches) and her brother is a greedy guy ,his name is Ebony and he is jet black. The names of the lambs usually correspond with the mothers name,some examples: Aleppo & Black Pepper(M), Cilantro & Coriander(F), Mayhem & Riot(F). Other times the name is associated with an event, last year it was Martin Luther King day and two black ewe lambs were named liberty and freedom and their mother was named Mertz (her mother was named Ethel).

The rooster keeping his feet warm!

The rooster keeping his feet warm!

The snow is falling and the sheep look like big snow balls sleeping out in the snow on the leftover hay.Some of the chickens have been sleeping  on some of my woolier sheep  during the day and they pick off the seeds and pieces of grain . The sheep enjoy the grooming  and they get that beatific expression  that I find so pleasing. Many ewes get this expression when their lambs are nursing.

Winter Farmers’ Markets

January 14th, 2014

supportyourlocalfarmerDon’t forget your farmers during the Winter! They have worked hard to grow , harvest, preserve and store veggies/fruit and meat for you to enjoy in the winter. Many of the farmers are using greenhouses and growing greens,lettuce and oriental veggies like Bok Choy for you to enjoy. To get the most out of your local market check to see if they use the Harvest to Market Website. Go to New Hampshire and scroll down till you find your local market, if the market uses the Harvest to Market site it will be highlighted in RED. At that point you can explore the on line market, order ahead of time and pay . Leaving you more time  to enjoy talking to your neighbors and  local farmers when you are at the market!

Visit a Winter Farmers’ Markets

Very Spicy Mesculin mix

Very Spicy Mixed Greens


Winter Farmers’ Market at Cole Gardens: Cole Gardens, 430 Loudon Rd., Concord. Saturdays from 10 a.m. – 2 p.m. through April 12. 229-0655,,

Contoocook Winter Farmers’ Market: Hopkinton Town Hall, 330 Main St., Saturdays from 10 a.m. – 1 p.m. through May. 746-3749,,

Danbury Winter Farmers’ Market: Blazing Star Grange, 15 North Rd., First Saturday of the month from 9 a.m. – 1 p.m. through April. 768-5579,,

Henniker Community Market: Henniker Community Center, 57 Main St., Thursdays from 4-7 p.m. through May. Online pre-ordering available through  568-1562,,

New London Market of the Green Winter Market: Whipple Hall/Recreation Dept., Seamans Rd., New London. 4th Saturday of the month from 10 a.m. – 1:30 p.m. from January-April. 865-9841,,

Weare Winter Farmers Market: The winter location is the old Town Hall and Community Center.The winter season begins October 25th and runs through May 18th, 2014.  Join us for the Weare winter Farmers’ Market at the town hall from 4 to 6:00 pm every Friday!

REMEMBER: No Farmers,No Local Food-Support your local winter farmers Market!

What do you do with 1/4 jar of marmalade?

January 11th, 2014
Ricotta Pie with my own Clementine Marmalade

Ricotta Pie with my own Clementine Marmalade

At the Weare Farmers market one of our customers said ” that she couldn’t buy anymore marmalade till she used up what’s left in the two jars in her fridge”. After the  market I  found a recipe for Muffins using 1/4 cup of Marmalade. I have used marmalade to top my favorite Ricotta Pie.You can add leftover marmalade to plain yogurt,hot cereal or sour cream for a sweet condiment for fish (fried or broiled).

Winter really is here! Only -10 this noon it warmed up to a balmy 16 degrees!

January 4th, 2014
The cold weather doesn't bother the animals.

The cold weather doesn’t bother the animals.